Beef & Mushroom Meatballs with Stroganoff Sauce

Did you know that May is Celiac Awareness Month? Mushrooms are a naturally gluten-free ingredient and they are delicious in these low carb Beef Stroganoff Meatballs. This post is sponsored by The Mushroom Channel.

There is a dizzying array of gluten-free products on the market these days, with everything from pretzels to pasta to hot dog rolls. Everything you could possibly want to replace the gluten-filled goodies you used to love. But the truth is that some of the tastiest, and healthiest, gluten-free meals are the ones that are naturally gluten-free. As someone who follows both a low carb and gluten-free diet, I feel like a whole world of healthy possibilities has opened up to me. I eat more fresh foods and use them in more creative ways than I ever did before.

I’ve always loved mushrooms but their versatility as a gluten-free alternative came as a bit of surprise. Portabella mushroom caps as burger buns or pizza crusts? Hey, why didn’t I think of that! It doesn’t hurt that the mushrooms bring an incredible richness of flavor to the table. It becomes quite fun to think outside the box and see how you can use them to replace the old standbys. I have made quiche in mushroom caps and it was some of the best gluten-free quiches I’ve had.

I was also recently turned on to the idea of blending mushrooms into burgers and meatballs. Finely chopped, sauteed mushrooms can replace a portion of the ground meat for great flavor and a lighter meal. It’s also a great way to sneak some mushrooms onto your child’s plate (shhhh, don’t tell!). Since mushrooms are full of vitamin D, potassium, B vitamins and antioxidants, I like to get my kids to eat them where I can.

For Celiac Awareness Month, I knew I wanted to try working mushrooms into a delicious, naturally gluten-free meatball recipe. And I envisioned it all in a rich stroganoff sauce, served over other vegetables like zucchini noodles. I used ground chia seed instead of breadcrumbs to bind the meatballs, and it worked perfectly. The meatballs were so flavorful and were some of the juiciest I’d had in a long time. The sauce was wonderful as well, but the meatballs could stand alone, or be paired with a red sauce, and be just as good.

Did you know that May is Celiac Awareness Month? Mushrooms are a naturally gluten-free ingredient and they are delicious in these low carb Beef Stroganoff Meatballs.

Ingredients

Meatballs:

8 oz button or cremini mushrooms

2 tbsp butter or olive oil

1 shallot, minced

¼ tsp salt

1 lb ground beef

1 large egg

½ tsp salt

½ tsp black pepper

¼ cup ground chia seed

Stroganoff Sauce:

1 tbsp butter or olive oil

4 ounces button or cremini mushrooms, sliced

½ tsp dried tarragon

2 tbsp brandy

½ cup beef stock

½ cup sour cream at room temperature

1 tbsp Dijon mustard

Instructions

For the meatballs, chop mushrooms quite finely (this is easiest in a food processor).

Heat butter or oil in a large skillet over medium heat. When hot, add chopped mushrooms and the shallot. Sauté until tender and fragrant, 5 to 7 minutes, sprinkling with salt halfway through. Let cool a few minutes.

It doesn’t seem high to me, considering that the mushrooms are IN the meatballs, along with chia seed, both of which have carbs in the form of fiber. I don’t the the brandy adds more than about 1 g per serving.

This was sooo good! Doubled the sauce and served it over spiralized zucchini tossed with butter (and then heated the leftovers for lunch the next day). Also, this was my first time using chia seeds and I couldn’t figure out how to grind them, so they pretty much went in whole and still worked. Thanks for all your great recipes!

Thanks for posting this. I was feeling lazy and didn’t want to form the meatballs, so I made a deconstructed version. It’s now one of my favorite meals. I cook the mushrooms with some thyme and then add the meat. I take the sour cream, add 1/2 a teaspoon of beef Better Than Bullion, add thyme and a bit of mustard powder. I’ve served it with shredded cauliflower.

I am Carolyn, a writer, runner, mother and diabetic. I am also the evil mastermind behind this blog. I live for food. Join me in my experiments in creating delicious low carb, gluten free recipes. Read more

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.
I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using Mastercook software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.
I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.